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Ratatouille Nicoise's picture
  Salad oil 125 Milliliter (1/2 Cup)
  Onions 2 Large, thinly sliced
  Garlic 3 Clove (15 gm), minced
  Eggplant 1 Small, peeled and diced
  Tomatoes 4 , peeled and diced
  Squash/Zucchini 1 Small, peeled and diced
  Green peppers 2 , cleaned and diced
  Basil 2 Milliliter (1/2 Teaspoon)
  Thyme 1 Milliliter (1/4 Teaspoon)
  Salt To Taste
  Pepper To Taste

Heat the oil in a heavy saucepan (when possible use enamel cast iron).
Add the onions and garlic, brown quickly over high heat.
Add the eggplant and the tomatoes.
Mix all together, crushing the mixture with the back of a wooden spoon.
Add the squash or zucchini, and the green peppers.
Mix well.
Add the rest of the ingredients.
Cook for 2 to 3 minutes over high heat, stirring most of the time.
Cover and simmer 1 hour, over low heat, stirring once or twice.
It is ready when the sauce is thick and creamy.
The ratatouille is served hot or cold, as a hors d'oeuvre, a salad or a vegetable.
When serving cold, sprinkle with the juice of 1/2 to 1 lemon.
Taste for seasoning.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1643 Calories from Fat 1132

% Daily Value*

Total Fat 128 g197.4%

Saturated Fat 6.6 g32.9%

Trans Fat 2.2 g

Cholesterol 0 mg

Sodium 468.6 mg19.5%

Total Carbohydrates 124 g41.2%

Dietary Fiber 36.2 g144.8%

Sugars 59.3 g

Protein 21 g41.6%

Vitamin A 117.2% Vitamin C 662.6%

Calcium 31.9% Iron 31.6%

*Based on a 2000 Calorie diet


Ratatouille Nicoise Recipe